La Maliosa remembers 2014 as the year of honey. With the honey extraction (now in its second year), we produced about 6 tons of organic wildflower honey. Our hives, painted with natural colours, are located within our 160 hectares of biodynamic farm in the Maremma, far away from any town. Considering the prolific production, we can say that the bees certainly appreciate the pristine environment in which they live…
We, instead, wrapped up in parcels, ribbons, lights and candles, wanted to wish you Happy Holidays once more with a Tuscan Christmas recipe that uses our delicate honey: panperato!
So enjoy the dried fruit, an apothecary’s worth of spices, the inevitable dark chocolate, candied fruit (as in any dessert that dates back to the Middle Ages) and the fragrant black pepper that brings it all to life! Try it…
Panpepato
Ingredients for 6
100g of La Maliosa wildflower honey
75g of 70% dark chocolate
50g of roasted hazelnuts
50g of blanched almonds
50g of walnuts
50g of mixed candied fruit
50g of dried Australian raisins
50g of plain flour
1 pinch of fleur de sel
1 pinch of ground cinnamon
1 pinch of nutmeg
1 generous grinding of black pepper
Method
Soak the raisins in warm water. Coarsely chop the chocolate, hazelnuts, almonds, walnuts and candied fruits and place in a bowl. Drain the raisins and add to the dried fruit. Combine the spices (nutmeg, cinnamon, black pepper) and salt. Put the honey in a saucepan and add two tablespoons of water. Bring to the boil and when the mixture has completely melted, pour into the bowl with the other ingredients. Stir with a wooden spoon so that everything is well combined. Finally add the sifted flour. Distribute the mixture into a cake tin lined with baking paper. Bake at 180°C for about 15 minutes. Remove from the oven and allow to cool completely before serving. Store in a tightly closed tin box.
